Really simple broccoli side dish

We are at a bit of a crossroads in my house. My kids like their vegetables to stay plain. They'll eat only a few different veggies, and no sauces or dips or really anything else. They like them just simply steamed. Steamed broccoli, steamed asparagus, steamed peas. They don't want any cheese, cream, garlic, or anything else coming near them.

On the other hand, I want food to be much more complex than that. I want each bite to offer me a few different layers of flavor. Broccoli is good, but it begs to be combined with cream and garlic and thyme. Asparagus is lovely, but asparagus with lemon or cheese is amazing. Carrots are fine. But carrots with ginger or baked into a pot pie or simmering in a thick stew are a whole new vegetable.

I decided to attack this little "problem" of the warring taste preferences in my house by getting the kids over to my side little by little. I am going to treat their veggies with just the slightest, lightest, mildest sauces, and increase over time until my kids become full-fledged humans, who were born to be omnivores and actually like a variety of foods.

I know there must be some sort of amazing metaphor for my job as a parent and raising my kids to be independent contributing members of society in there, but right now it's Monday morning and I am just getting into my first cup of coffee. I'll be ready to wax eloquent much later today.

For now, I'll tell you about the broccoli that the kids ate, somewhat willingly, even with three actual ingredients in the dish.

It is a nice, light, easy side dish. I made it in the morning and kept it refrigerated all day. I pulled it out of the fridge about an hour before we ate, so it could come back to room temperature. The flavors are mild, but sweet and salty enough to give it some interest. This one will probably grace our table a few more times during the current broccoli season.


Sweet Asian-ish Broccoli

1 or 2 big heads of broccoli
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons brown sugar
3 teaspoons sesame seeds

Steam the broccoli on the stove or in the microwave.
In a large bowl, whisk together the sesame oil, soy sauce, vinegar and sugar until the sugar dissolves. Add the cooked broccoli and toss. Sprinkle sesame seeds on top just before serving.

Asparagus and Radish Salad

Well hello there!

It has been a while, hasn't it?

When I first started getting the box, and I first started reading more and more about the importance of eating locally and seasonally, all the literature assured me that my tastes and my body would grow to love it. That the zucchini would run out just when I was tired of it, and come back when I was missing it again. I would be thrilled to see the return of the oranges just as the stone fruits went to sleep for the winter, and that the coming of asparagus would be one of the highlights of my spring.

I have to admit that I wasn't so sure I believed it all. I thought that a year in which avocados were available every day and that beets didn't have a season sounded more like paradise. I'd rather have basil grow all winter long and skip the turnips, thankyouverymuch.

But once again, as it turns out, the experts know a tad more than I do. This winter I realized that a stew just hits the spot on a rainy day (and that turnips actually are a perfect part of a good stew!). And while I was eating hot bowls of creamy cauliflower soup or slow-roasted squash, I never longed for an avocado. (I'm still not sure I will ever last as long as zucchini season does, though).

But when the days got warmer and longer, it was so nice to see basil come back, along with it's perfect partner, tomatoes. It is paradise to spend a warm afternoon on the patio eating a no-cook appetizer of basil, cheese and tomatoes stacked together, and some avocado on the burgers we are grilling.

So, because I have spent the spring so happy to see my old friends come around again after months without them, I haven't done much new with them. As I unpack the box every week, I find myself saying things like "Awesome! Asparagus! I am going to make those appetizers I tried last year!" ...or... "Oooh! Lemons! Time for some more lemon curd! And lemon cookies! And lemon bars! And lemon COCKTAILS!" When the snow peas came last week, they didn't stand a chance. I was so excited to see them that I stood and ate them plain and raw as I unpacked the rest of the box.

But then I ran across a recipe for an asparagus salad that sounded just right. It happened to include no less than six ingredients that were all in my box this week! (See why cooking seasonally is so much fun!?)  The salad just basically steamed asparagus and sliced radishes, but it is tossed in the most delicious dressing. I made enough dressing that I had enough for the asparagus salad, and plenty more to store in the fridge. I have used the leftovers for a regular garden salad as well as a dip for raw veggies. Maybe this week's snow peas will at least get dipped before I make quick history of them!

Anyway, on to the salad:

Asparagus and Radish Salad with Spring-Herb Dressing
This one came from Food 52, a site I am looking forward to exploring more!


one bunch of asparagus, tough ends trimmed and cut into one-inch pieces
one bunch radishes, thinly sliced
one cup sour cream
1/2 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons olive oil
juice of one small lemon
splash of white wine vinegar
1/4 cup fresh dill, chopped
4 green onions, white and green parts, chopped
1/4 cup fresh Italian parsley, chopped
salt and pepper to taste

Steam the asparagus on the stovetop or in the microwave. Slice the radishes thinly.
Place all of the remaining ingredients in a blender and whir until they are well combined.
Toss the vegetables with the dressing, and keep refrigerated until ready to eat!

Larb (Thai Salad)

Oh happy day! I love when I discover that one of my favorite, special occasion, once-in-a-while treats can be made easily and with great results at home!

Larb has always been one of my favorite things to order at a Thai restaurant, when I am being schmancy and ordering appetizers. It seems like an appetizer to me, that is, but it is usually found under the salad portion of the menu. (maybe because the veggies in it are added at the end and not cooked?) If you have never had it, either make this version or go to a Thai restaurant (tonight!) and order it. You won't regret it. Despite the unfortunate-sounding name (to our western ears) the dish is to. die. for.

Before I move on, I feel I need to give props to Laos. I discovered, in looking up some different versions of Larb recipes, that it is actually the national dish of Laos. Who knew? I haven't been to a Laotian restaurant (or Laos for that matter), but I know what I will be ordering if I ever do go! (To either a restaurant or the country, that is). I also learned that a portion of Thailand used to be Laos (Again, who knew? I am clearly not up to snuff on my Asian history), and that this dish is common mostly in that part of Thailand. Well. I am glad for that, because that means it made it into some of my favorite restaurants. And if you live in town, go to Thai Pepper on Main Street and order the Larb. It's number 19 under the ... you guessed it... salad portion of the menu. Not only is the food fabulous, but so is the adorable older couple who own the place.

Ahem. Back to the appetizer salad recipe at hand. Larb is a mixture of meat (I have seen it made with chicken, beef, turkey, and pork), lime juice, fish sauce, and cilantro and onions. All flavored with garlic and ginger.

I found this recipe thanks to Rachel at De Ma Cuisine, who does the weekly cooking show and meal planner for Abundant Harvest. If you are an AHO subscriber (or just a lover of fresh delicious veggie-loaded food), check her out! She is adorable, her show is fun, and her recipes are yummy. Anyway, Rachel had included this on her weekly plan when we got cabbages in her box. The recipe was listed as Thai Beef Cabbage Cups, which intrigued me. When I saw the subtitle (Larb), I was hooked.

I followed the recipe more or less, but I added a little fresh basil, and forgot the peanuts (accidentally). It's perfect! I think I will try making it with turkey next time, since the beef tastes still rather beefy, and I think the turkey might take on more of the flavors of the garlic and ginger, but I am not complaining. I am in love!

Larb

2 1/2 teaspoons dark sesame oil, divided
3 teaspoons minced fresh ginger
3 garlic cloves, minced
1 pound ground sirloin (or turkey, or chicken, or....)
1 tablespoon sugar
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1/4 teaspoon crushed red pepper
1/2 cup vertically sliced onion
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh basil
8 large cabbage leaves
2 teaspoons finely chopped peanuts

Heat a skillet over medium-high heat. Add 2 teaspoons of the sesame oil to the pan. Add the ginger and garlic and cook for one minute stirring constantly. Add the meat and cook, stirring to break it up, until it is done all the way through.

Combine the rest of the sesame oil, sugar, lime juice, fish sauce, and crushed pepper in a large bowl When the meat is cooked, add it to the bowl along with the cilantro, basil, and onion, and toss well.

Divide the meat mixture into the cabbage leaves, and serve. (At this point, you may want to go ahead and add the peanuts. I wish I had!)

Asparagus Pesto

I have to admit, I am a fool for anything with the name pesto in it. I adore basil (as much as any person can adore an herb), and by the time you add some garlic to it, I am in flavor heaven.

I also happen to be a fool for asparagus. I was thrilled to see it it my Abundant Harvest Box this week. I have read that there are many cultures who see the first asparagus as the official start to spring, and hold festivals to celebrate its arrival. I totally get it.

When two worlds collide, and I see a veggie I love and a recipe that intrigues me on the same day, I know the vegetable gods are asking that I make it. Who am I to defy the gods?

This pesto is everything I hoped for. The salty, garlic-y, basil-y nutty flavors were perfect. It's not a sauce so much as a paste, and it seems perfect for spreading on crackers or crostini for an appetizer, or with chicken, pork, or fish for a delicious main dish. If you wanted to toss it with pasta I would recommend adding a bit more oil, and letting it puree finer. I served it with chicken breasts that I grilled. A big salad and some fresh strawberries and orange slices, and it was a perfect spring dinner.

Asparagus Pesto
(Adapted from here)

one pound asparagus, tough ends trimmed
3 cloves garlic
1/4 cup cashews
3/4 cup fresh basil leaves, packed
1 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon fresh ground pepper

First, steam the asparagus until tender. I used a microwave steamer that I love for its handiness, but you can do it on the stovetop as well. Set aside to cool.

In a food processor, whir the garlic cloves until they are chopped pretty finely. (This way no big chunks will be left to overpower any one mouthful). Add the remaining ingredients, and pulse until they are all chopped finely and mixed well, but not pureed into a sauce. You want some bite to it.

That's it! Serve it with your favorite accompaniment!

loaded baked potato soup (loaded with sshh! Cauliflower!)

Well, here in southern California we finally got winter. It happened last Sunday. After weeks months of sunshine and tank tops, Sunday was winter. It rained and poured for about half of the day. And now we're back to spring.

For that one day, though, it seemed like I ought take advantage of the cold and dreary skies outside and make the house seem warm and cozy by heating up the kitchen. I made two batches of strawberry jam (see what I mean about the warm winter lately? Strawberries already at the farm stands!!).  And then I made a big pot of hearty potato soup.

But, since around here the name of the game is to load everything I can with more vegetables (and to make things healthier while I'm at it), I found a recipe that replaces half of the potatoes with cauliflower.

It turns out nice and creamy and rich, and by the time you top it with bacon and cheese and chives, you are in heaven. Rainy days don't get much better than this!

Baked Potato Soup
(I got this recipe from Skinnytaste.com)

2 potatoes
1 medium head of cauliflower, cut into florets
1 1/2 cups chicken or vegetable stock
1 1/2 cups milk
salt and pepper
1/2 cup sour cream
shredded sharp cheddar cheese
bacon, cooked and crumbled
6 tablespoons chives, diced

First, scrub and dry, poke the potatoes all over with a fork, then bake them. You can do it in the microwave or the oven. In the microwave, put them on high for 5 minutes, flip them, and cook them another 5 minutes. In the oven, place them on a rack for about an hour at 400. When they are done, take them out and let them cool.

While the potatoes are baking, cook the bacon. Yum! Try hard not to eat it all before the soup is finished.

Cut up the cauliflower and steam it. Again, this can be done in the microwave (about 8 minutes on high), or you can do it on the stove.

When the cauliflower and the potatoes are done, its time to puree them! Peel the potatoes and put them in  a blender with about half of the milk. Puree until smooth and pour into a stockpot. Next, put the cauliflower and the remaining milk in tot he blender and puree until smooth again (you may need to do this in batches). Add the pureed cauliflower to the pureed potatoes in the stockpot. Stir in the chicken or vegetable stock and season it all with a little bit of salt and lots of freshly cracked black pepper. Bring it to a boil then reduce to a simmer.

Add the sour cream and about half of the chives. Let it all cook for another 20 minutes on low.

Ladle into bowls and top each with some more chives, some shredded cheese, and some bacon.

cauliflower pizza crust

Last week, I had a big, beautiful cauliflower sitting in my fridge, who just know she was destined for greatness. And as it turns out, she wasn't just an empty dreamer. Greatness, indeed.

The concept of the cauliflower pizza crust was spreading like wildfire throughout Pinterest a couple of weeks ago, which proved to be excellent timing for the beauty in the crisper drawer.

Pinterest is now home to several links to different versions of this veggie pizza crust, and with good reason. It happens to be an amazingly good-tasting, solid solution for people who are vegetarian, gluten-free, low-carb, or just trying to eat more veggies.

All of the reviews I read for all of the different versions of the recipe said more or less the same thing: It's delicious! It doesn't taste exactly like a pizza crust, but it doesn't taste like cauliflower, either. And it needs to be eaten with a fork.

Although I agree with all of these opinions, my kids took umbrage with the last one. It can't be pizza if you need a fork. And so, they went ahead and picked it up and ate from the tip to the crust. Then, they licked their fingers and asked for more. (I'm with my kids on this one... it isn't a dry crust, but it is perfectly lift-able, and I see no reason why those inclined to lift shouldn't).

success!

It's really quite easy to make. Some of the recipes I saw said to steam the cauliflower first, then rice it. I found it easier to run it through my food processor first, and then cook it. The cauliflower doesn't need any additional water to cook, so just put it all in a glass bowl and microwave it. After that, stir it with some "glue" ingredients, bake it, top it, and melt the cheese.  Then sit back and enjoy perfectly guilt-free pizza. (Well, guilt-free until you add pepperoni. I would have preferred some veggies, but I was determined to get the kids to eat it this first time. We can always go up from here).

Most recipes I saw, on various blogs, traced back to Your Lighter Side as the originator of the concept.

cauliflower pizza crust
(makes enough for two 14-inch pizzas)

one medium-large cauliflower
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1 tablespoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt

Preheat the oven to 450.

In a food processor, finely chop the cauliflower. (Use the shredding blade). You can also hand-shred this, if you want to be industrious and work out your forearms.

In a large bowl, cook in the microwave on high for 8-9 minutes. It should be soft, not mushy. Stir together the cooked cauliflower, cheese, egg, and seasonings. Shape it into a disk on an oiled (or non-stick) pizza pan.

Bake it for about 15 minutes, until golden brown.

After the crust is done, go ahead and top it any way you like. I did traditional sauce, mozzarella, and pepperoni.

Pop it back in the oven for another few minutes, to melt the cheese.

Enjoy!

Spinach Cupcakes for St. Patrick's Day

Once again, I have resorted to hiding vegetables in my kids' food. I'm not proud of it.


But the cool thing is that on St. Patrick's Day, my children would never think that there is anything amiss with green food. They are all about leprechauns and rainbows and not at all about what veggies I am cajoling them into eating.

Actually, I saw these cupcakes and thought that they were super cute and a fabulous shade of green... prefect for St. Paddy's Day... before I read the part about the green coming from spinach.


It just seemed like a fun snack to make the kids, and has the bonus of a wee little bit more nutrition from the applesauce and spinach than they would get from oil and food coloring.


This recipe comes from Amy at A Little Nosh. They were super easy to make... just puree raw spinach into the applesauce, mix it with some basic dry ingredients, and bake.


The kids were completely fooled. The cupcakes are a little dense, as I have found cakes are when applesauce is substituted for oil. Other than that, though, you would have no idea there was anything different about them. As long as you're color-blind.

And one more thing before I go... a friend from Ireland asks that you not write St. Patty's Day. Patty would be a lass. Paddy is the proper abbreviation for Patrick. (And we don't want to offend the auld bloke). There is a very funny explanation of the dear St. Pádraig's name here, if you're interested. 


Enjoy St. Paddy's Day, folks! I'll be looking for people I can pinch.


Green Spinach Cupcakes
2 1/2 cups all purpose flour
1 1/2 cups sugar
1/2 cup nonfat dried milk
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
1 cup unsweetened applesauce
4 cups baby spinach


Preheat oven to 350 degrees and line a muffin pan with 18 cupcake liners.
Combine all the dry ingredients in a large bowl.
Puree the applesauce and spinach in a blender.  You may need to add the spinach in batches. Add the spinach mixture and the vanilla to the flour mixture and mix thoroughly.  Divide evenly into the muffin pan.


Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.


Cool completely before frosting.


(I make my buttercream frosting by softening a stick of butter, and then adding powdered sugar and tiny amounts of milk until I have a consistency and an amount that I like. Just keep stirring in more milk and more sugar until you have enough. One of life's great miracles is how one stick of butter can become enough loaves and fish for the masses frost anywhere from 12 to 50 cupcakes.)